Experience the pillowy softness of Fluffy Japanese Soufflé Pancakes that promise a sweet taste to elevate the morning routine for a fun experience.
Fluffy Japanese Soufflé Pancakes Recipe
Let's enjoy a light and airy delight of Fluffy Japanese Soufflé Pancakes, a culinary masterpiece that dances on your palate with each ethereal bite. These pancakes redefine breakfast with their cloud-like texture and subtle sweetness, offering a taste of Japan's finesse in the comfort of your home.
Ingredients
- Eggs: The main ingredient for the fluffiness. Eggs will be separated; whites for the meringue and yolks for the batter.
- Milk: Whole milk is recommended for the best flavor.
- All-purpose Flour: For a bit of chew and balanced texture.
- Baking Powder: A small amount to help the pancakes rise.
- Vanilla Extract: For flavor. Vanilla is recommended, but not mandatory.
- Sugar: To sweeten the pancakes and stabilize the egg white meringue.
- Vinegar: A bit of acid to help stabilize the egg whites. You can substitute vinegar with an equal amount of fresh lemon juice or a small amount of cream of tartar.
Instructions
Make the Soufflé Pancake Batter:
- Separate egg whites and yolks into different mixing bowls, being careful not to break the yolks.
- To the egg yolks, add milk and vanilla and whisk until combined. Sift in the flour and baking powder, then whisk until smooth. Set aside.
- For the egg whites, add vinegar (or lemon juice). Beat with a hand mixer on medium until frothy. Gradually add sugar while continuing to mix.
- Increase the speed to medium-high and continue beating until stiff peaks form.
- Fold ⅓ of the meringue into the yolk batter until evenly combined (a bit more thorough mixing is okay for this step).
- Gently fold in the remaining meringue, being careful not to overmix to keep the batter fluffy.
Cook the Pancakes:
- Preheat a large nonstick pan on low and lightly oil.
- Portion the batter into the pan to form 2-3 pancakes, using a large spoon, cookie scoop, or piping bag.
- Cover and cook for about 7-8 minutes until the bottom is golden. Flip gently, cover again, and cook for another 5-6 minutes.
- Serve immediately with toppings like whipped cream, fruits, powdered sugar, or maple syrup.
Recipe Tips
- Avoid overmixing the meringue to prevent deflating.
- Measure flour accurately for the right consistency; use a scale if possible.
- Use a good nonstick pan on low heat.
- Be gentle when flipping to avoid breaking the soft pancakes.
Best Tool for Shaping
- Large Spoon or Cookie Scoop for simpler home methods.
- Piping Bag for more control over the shape and size; a Wilton 2A tip is recommended for best results.
Enjoy making these delightfully fluffy and jiggly Japanese soufflé pancakes!
